oh, fudge! try adding more milk and butter
just start over
TRIPLE CHOCOLATE FUDGE
1/2 cup butter
4 1/2 cups
1 can (1 1/2 cups) evaporated milk
4 1/2 cups mini marshmallows
2 cups chocolate chips (semi-sweet)
1 12 oz bar sweet baking chocolate,
2 1 oz squares unsweetened chocolate, chopped
2 teaspoons vanilla extract
1/2 teaspoon butter rum schnapps or amaretto
1 cup pecans, walnuts or macadamia nuts,
Line a brownie-sized baking pan with wax paper or foil, covering sides of pan. Spray with non-stick spray or grease foil with butter.
Combine butter, sugar,
and evaporated milk (do not use sweetened condensed milk) in a saucepan stirring over medium heat until butter is melted and sugar is dissolved.
While constantly stirring, turn to high heat and allow to reach a rolling boil. Once mixture is boiling, stop stirring and allow to boil
for an additional 5 minutes, then remove pan from heat.
Stir in marshmallows; when melted, add chocolate and continue to stir until all is melted and well combined. Stir in flavorings (vanilla and butter rum or amaretto), then add chopped
Immediately spread mixture in the lined baking pan. Sprinkle with demerarra or colored sugar (optional).
Allow to cool at least one hour before cutting into
squares for serving.
There isn't anything you can do to salvage the fudge now. Unfortunately, you have to start over. Next time heavily butter the sides of the pan, that way raw sugar won't fall into the bubbling fudge when you're cooking it. Be very careful not to knock any sugar that may stick to the side of the pan into the fudge while it's cooking. Cooking it slowly makes it easier to deal
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